Low-Carb Cheddar Biscuits with Almond Flour & Greek Yogurt

Sneak Preview: These Low-Carb Cheddar Biscuits are cheesy, tender, and quick to make with almond flour and Greek yogurt. There is no rolling or cutting—just drop and bake. They are perfect as a side for soup or salad, or enjoy one warm with butter for a savory snack.

Cheddar Cheese Drop Biscuits with Yogurt and Almond Flour--Low Carb piled on a dish.Pin

As an Amazon Associate, I earn from qualifying purchases.

These drop biscuits probably aren’t what you grew up eating (especially if you mainly ate canned biscuits like me), but they can satisfy a craving for bread. Enjoy them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.

These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour.

Why You’ll Want to Save This Recipe

  • Cheddar + almond flour = flavor-packed goodness.
  • Greek yogurt makes them tender and flaky. I use homemade Greek yogurt whenever possible—like in these 5-Ingredient Greek Yogurt Waffles.
  • No rolling, no hassle. Just drop the dough onto a baking sheet.
  • Pair them with sausage for a fantastic breakfast.

This is the best recipe I have come across for gluten free, low carb biscuits. I love the cheddar cheese flavor; it smells so good when I toast them in the toaster. I have modified the recipe to make a blueberry scone. I use mozzarella cheese, stevia and blueberries. I have also made cinnamon chip. Thank you for sharing.” —ALLISON M.

How To Portion Drop Biscuits

Raw almond flour and Greek yogurt bread in the form of biscuits.Pin

Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly. But don’t smash them too much.


Greek Yogurt Biscuits on a spatulaPin
Yield: 16 biscuits

Low-Carb Cheddar Biscuits with Almond Flour & Greek Yogurt

These low-carb Greek yogurt biscuits are made with almond flour, eggs, and cheddar cheese for a tender, cheesy bite. At 3.2g net carbs per biscuit, they’re a delicious grain-free alternative to classic biscuits. Simply mix, scoop, and bake—no rolling needed! Serve with sausage, soup, or toast them for breakfast sandwiches.
4 from 37 votes
PRINT RECIPE PIN RECIPE
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients
 

  • 3 cups (336 g) almond flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons (42 g) chilled butter (cut into small pieces)
  • cup (66 g) unflavored Greek yogurt (very thick and cold)
  • 2 large (100 g) eggs (beaten)
  • ¾ cup (85 g) shredded Cheddar cheese

Instructions

  • Preheat oven to 350˚F (180˚C) and grease a baking sheet.
  • Mix dry ingredients: In a medium bowl, whisk together 3 cups (336 g) almond flour, 1 tablespoon baking powder, 1/2 teaspoon (½ teaspoon) baking soda, and 1/2 teaspoon (½ teaspoon) salt.
  • Cut in butter: Add 3 tablespoons (42 g) chilled butter and use a pastry cutter or your fingers to blend it into the flour until the mixture resembles coarse crumbs.
  • Combine wet ingredients: In a separate bowl, whisk together 2 large (100 g) eggs and 1/3 cup (66 g) unflavored Greek yogurt. Pour into the dry mixture and stir until just combined.
  • Fold in cheese: Gently mix in the 3/4 cup (85 g) shredded Cheddar cheese until the dough is evenly moistened. If the mixture seems dry, add a little more yogurt.
  • Scoop and shape: Drop spoonfuls of dough onto the prepared baking sheet using an ice cream scoop or two spoons. Lightly smooth the tops with damp fingers, but don’t flatten.
  • Bake for 15-20 minutes until golden brown.
  • Cool before serving: These biscuits are delicate when warm, so let them rest before handling.

Notes

Storage Tip: Freeze leftovers in an airtight container. To reheat, slice in half and toast for the best texture.

Nutrition

Serving: 1biscuit | Calories: 171kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 248mg | Potassium: 14mg | Fiber: 2g | Sugar: 1g | Vitamin A: 151IU | Calcium: 136mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

FAQ for Greek Yogurt Biscuits

How do they taste?
These biscuits are cheesy, tender, and slightly nutty from the almond flour.

Can I freeze them?
Yes! Freeze in an airtight container, then toast before serving for the best texture.

Will they fit into my diet?
They are low-carb, grain-free, and gluten-free, making them suitable for many dietary needs.

Final Thought

These low-carb biscuits aren’t just a substitute—they’re a savory little win all on their own. Quick to make, endlessly versatile, and packed with cheesy goodness, they’ll earn a regular spot in your recipe rotation. Let me know how they turn out for you—especially if you try fun add-ins like jalapeños, bacon, or herbs!

Need help troubleshooting? Please email me: Paula at saladinajar.com–photos welcome!

My Amazon Store

4.44 from 37 votes (33 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




26 Comments

  1. I just made these and they are so delicious! my one comment is that ever since I started baking sourdough bread I love seeing recipes that show weights and grams so that I could follow that however I believe there’s an error in the weight of the almond flour. maybe you had that for double the recipe but when I scooped it out and measured it in 3 cups instead it was about half of that (it was like 350 grams). just curious now if i made them incorrectly? was it really supppsed to be 709 grams?

    1. Hi Liana,

      I’m so glad you loved the recipe! I really appreciate you taking the time to check the measurements. You’re absolutely right—the correct weight for 3 cups of almond flour should be about 330 grams (according to my recipe conversion program), not 709 grams. I’m not quite sure where that came from. It was an error on my part, and I truly appreciate you catching it!

      Your batch should still turn out great since you followed the cup measurement, but if you ever prefer to use weights, the updated number will give you the best consistency. I’ve already corrected the recipe–thanks again for the heads-up!

      Happy baking,
      Paula

  2. Elizabeth says:

    For this recipe do you mean almond flour, as in the dried/ground almond pulp that is left over from making almond milk? or do you mean almond meal, as in ground almonds?

    1. Hi Elizabeth,

      This recipe was tested with almond flour which is made from blanched almonds (skins removed) that are finely ground into a soft, powdery consistency. It’s often used in baking for delicate recipes like macarons, cakes, and breads where a fine texture is important.

      Almond Meal is made from whole almonds, including the skins, and has a coarser, grainier texture. It works well in recipes where texture isn’t as critical, like coatings for meats, crumb toppings, or rustic baked goods. You can probably make these biscuits with almond meal, but the texture will be different.

  3. Karen Bowlden says:

    5 stars
    Could 1/2 tsp. xanthum be added so these biscuits aren’t so crumbly?

    1. Hi Karen,

      Yes, adding 1/2 teaspoon of xanthan gum can help reduce crumbliness in almond flour biscuits by providing more structure and elasticity. It works similarly to gluten in wheat flour, helping the dough hold together better. If you try it, let me know how they turn out!

  4. Can you leave the cheese out and put pulverised apples into this recipe?

    1. Hi Kay,

      Thank you for your question! Substituting pulverized apples for cheese would definitely change both the texture and flavor of the recipe, so it’s not a straightforward swap. Apples add moisture and sweetness, while cheese provides fat and a creamy texture, so the end result might not turn out as intended.

      If you’d like to experiment, I’d recommend adjusting the other ingredients to account for the extra moisture from the apples—perhaps reducing any liquid slightly. Let me know if you give it a try; I’d love to hear how it turns out!

  5. 5 stars
    Do you recommend sharp or mild cheddar?

    1. Hi Peggy,

      You can use either, but I prefer the mild Cheddar because it seems less greasy after baking.

  6. Suzanne Burg says:

    I got so caught up in the unorthodox biscuit ingredients (yogurt, almond flour, eggs for Pete’s sake in biscuits) that i forgot to add the butter!!! I realized my mistake as the last biscuit went on the baking tray. No take backs at that point so I baked them anyway. The tray of baked, cooked biscuits was on the kitchen counter when my three youngest Grands walked in for an impromptu visit. By the time they left the biscuits – all 14 of them – were gone. They loved them even with no butter. I’ll try this recipe again WITH butter to see what the recipe is REALLY like! Still, it was a success.

    1. Hi, Suzanne,

      Your story made me smile. I always say that even bad bread tastes good when it’s warm. I guess that also applies to biscuits without butter.

      Hope you had a good Mother’s Day.

  7. What temperature do you bake these at?

    1. Hi Solly,

      As seen in step #1, 350ˆF.

  8. 5 stars
    This is a fast recipe to make. I cut it in half as it’s an empty nest home. It accompanied a ham, yam, and black eyed pea soup very well. Due to lactose intolerance, I used almond yogurt. Perhaps, due to the plant-based yogurt, the biscuits did not rise more than a chewy cookie. I would only cook 15 minutes, rather than 20 to prevent excessive browning. This recipe was a success and will be made again.

    1. The ham, yam, and blackeyed pea soup sounds wonderful. Glad it worked out for you. Thanks much for the 5-star rating.

  9. 5 stars
    I made these this morning. They are a little crumbley but very tasty.

    1. Hi Dina,
      Thank you for the 5-star rating.

      One thing you might try is shredding the butter. I find biscuits made with almond flour tend to be crumbly because there is no gluten to hold it all together. The cheese helps.

  10. Allison Martin says:

    This is the best recipe I have come across for gluten free, low carb biscuits. I live the cheddar cheese flavor; it smells so good when I repeat them in the toaster. I have modified the recipe to make a blueberry scone. I use mozzarella cheese, stevia and blueberries. I have also made cinnamon chip.
    Thank you for sharing.

    1. Hi Allison,
      Your variations sound delicious. I agree with you about the toaster. Thanks for sharing.

  11. Jenny Young says:

    This looks so yummy! Do you know what the carb count is?

    1. Hi Jenny,
      Based on 16 biscuits per recipe, there are 3.4 grams of carbs per biscuit. I added a recipe analysis to the post in case you have other nutritional questions.

  12. Mai Bouchard says:

    Wow very nice pic of the three sisters ! You all have very shiny smiles , look
    Happy ! Definitely try this recipe , thanks Paula

    1. Thank-you Mai. Our times together make us smile.

  13. Paula, I am definitely trying these. I love cheese biscuits, and biscuits in general, but gave them up long ago. Thanks for this recipe!

    1. Hi Becky,
      Hope you like them. They are definitely easy.